INDUSTRIES DEPENDING ON ANIMAL PRODUCTS 1 699 



or ver>' large eggs. Where however a greater degree of accurac}- is required 

 the error due to the size of the egg can be eHminated as follows : the weight 

 of the egg in water is divided b}^ its weight in air and multiplied b^^ 100. 

 The resulting figure is about 8 for a new laid egg and decreases at the rate 

 of I per week as the age of the egg advances. For example : 



2 X 100 



au egg weighing 2 gms. in water and 60 gms. in air would be 8 = 8 — 3.3 = 



60 



between 4 and 5 weeks old. 



The areometer also affords an easier means of determining the specific 

 gravity of eggs than by the use of saline solutions. With the figures given 

 above, 



weight in air 



Specific gravit}' of egg = 



weight in air — weight in water 

 60 



60 — 2 

 = 1.034- 



1224 - A Study of the Preparation of Frozen and Dried Eggs. — Pennington m. e., Jen- 

 kins M. K., Stocking W. A., et al. in United States Department of Agriculture, Bulletin 

 No. 224, pp. i-gg. Washington, April 28, igi6. 



In Bulletin No. 51 {U. S. Dep. of Agr.) a report has already been made 

 of the various types of eggs used in the preparation of frozen and dried eggs 

 in the egg-producing districts of the United States. It was shown that in 

 order to obtain the best results a certain proportion of eggs should be 

 stored as a liquid eggs », i. e. without their shells. A sttidy of the condi- 

 tions prevailing in the egg-breaking establishments was next undertaken 

 in cooperation with the factories themselves, the results of which are set 

 out in the present paper. The body of the bvilletin gives an outline of the 

 work done and the conclusions which should be of general interest to all 

 connected with the industrv'. In the appendix are given details of the 

 experiments which may be of use to managers of factories and to chemists 

 and bacteriologists engaged in food investigations. 



This report is based on observations made in establishments scattered 

 between northwestern Iowa and central Kansas, during the seasons 1911 

 and 1 91 2. Tables i and II give a general summar}^ of the results of the 

 bacteriological and chemical examinations of various grades of liquid 

 eggs in three of the factories (D, E, and F,) The grades of eggs mentioned 

 are : 



« whole eggs « = eggs merely deprived of their shells. 



« mixed eggs » = a product prepared by adding yolks io whole eggs. 



« leakers » = eggs with shell and inner membrane broken. 



« soft eggs » =: eggs whose yolk appears whole before the candle but w hich 



breaks when opened. 

 « second grade eggs " = a product prepared from « drip » and incipient forms of 



deteriorated eggs, 

 "tanners' eggs » = is a product made from the rejects of the candling and 



breaking rooms excluding eggs with a bad odour. It is used 



for tanning leather. 

 « drip » = is the liciuid egg, mostly white, which collects in the bottom 



of the breaking tray. 



